Hurricane popcorn started at a Honolulu shave ice shop and spread everywhere — buttered popcorn tossed with furikake and crushed arare (rice crackers) until it turns savory, crunchy, and a little addictive. It shows up at parties, movie nights, and anywhere a bowl of plain popcorn would otherwise be boring.
There's no cooking technique to master here — it's really about ratio. Too much furikake and it turns salty-fishy; too little and you just have popcorn. This version aims for the middle.
